4/3 Seasonal Cooking, Quick Spring Dinners

IMG_0259 copy.jpg
IMG_0259 copy.jpg

4/3 Seasonal Cooking, Quick Spring Dinners


4/3 - Tuesday - 6:30-8:45 (GF, V)

In this class we will cover technique, storage, prep and more using Spring veggies. Spring is the time for quick cooking as plants are young and tender. We will focus on cooking without recipes and how to put together the naturals flavors of foods grown in season. A perfect sauté plus a simple protein and you’ve got dinner! Full meal served. We'll cover:

  • Sautéing greens
  • Mushrooms
  • Baby vegetables, sprouts and lettuce
  • Butter braising
  • Pan searing chicken
  • Risotto Primavera 
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